Jowong Brings Contemporary Korean Cooking to Mexico City’s Condesa

Jowong brings a contemporary take on Korean food to Mexico City’s Condesa neighborhood, combining Korean flavors with seasonal Mexican ingredients. The bistro holds a Bib Gourmand from the Michelin Guide, which recognizes restaurants offering exceptional food at moderate prices.

Chefs Greg Wong and Allen Noveck created a compact menu designed largely for sharing. It includes banchan, salads, small plates, larger dishes, desserts and drinks. The ingredients come from local producers and the menu can change with seasonal availability.

Among the standout dishes are crushed cucumbers, eggplant and kimchi; a Korean Caesar salad with yuzu, lettuce, seaweed and Parmesan; and crunchy esquites with stracciatella, cotija cheese and Sichuan pepper. Other options include green beans with hazelnut gochujang romesco and aioli, fried chicken with grilled-pineapple gochujang, and kimchi carbonara with tomato, Parmesan, bacon and egg.

The dessert menu comes from pastry chef Marifer Millán, who uses French pastry techniques to reinterpret Korean flavors. The sweet-potato cheesecake with honey ice cream is one of the recommended choices. Drinks include cocktails, wine, beer, sake, soju, Asian-inspired cocktails and mocktails such as Yuza Honey, pine-nut horchata and Mugunghwa.

For larger groups, Jowong offers a Korean Feast with prime rib eye, domestic wagyu cross, bulgogi, traditional banchan, shishito peppers, lettuce, rice and kimchi soup. The restaurant is at Pachuca 51 and opens Tuesday through Saturday from 2 p.m. to 10 p.m. Guests can walk in or book through OpenTable.